That's a nice looking salad, and it's made sweeter by the local beets.

Chefs across the Front Range are in high cotton. The tomatoes, the apples, the peppers and eggplants and squash and you name it – we remain in the thick of the harvest. A decade ago, that might not have meant much, at least to most restaurants. But the farm-to-table movement[2] fully rooted within the past decade, and now even fast-food places tout the local potatoes in their fries.